Download e-book for iPad: Butchery & Sausage-Making For Dummies by Tia Harrison

By Tia Harrison

ISBN-10: 1118387430

ISBN-13: 9781118387436

TS1962.H37 2012
664’.902
C2012-902751-0

Discover the best way to butcher your individual meat and make do-it-yourself sausage
With curiosity in a back-to-basics method of nutrition at the rise,more and extra individuals are turning into drawn to butchering their very own meat and making top of the range, preservative-free sausages.

With easy-to-follow directions and illustrations, Butchery& Sausage-Making For Dummies deals readers a glance at easy methods to butcher fowl, rabbit, red meat, red meat, lamb, and goats. The booklet also will discover sausage-making, with counsel and recipes, and should examine retaining meat via curing and smoking.

  • Offers ordinary, more fit possible choices for sausages and preserved meats for individuals cautious of processed foods
  • Provides invaluable information and tips for domestic chefs and newbie butchers
  • Provides wanted counsel for these seeking to discover this long-overlooked profession

Butchery & Sausage Making For Dummies is a useful source for domestic chefs drawn to being extra dependable approximately their meat, or those who want to get a better price and revel in fitter choices to what's present in their neighborhood grocery store.

Tia Harrison is co-founder of The Butcher's Guild, government chef and co-owner of Sociale eating place, and co-owner of Avedano's Meats, a local butcher store that makes a speciality of complete animal butchery. Tia is keen about nutrition, schooling, and reviving the death paintings of butchering by way of hand as well as assisting small farms and sustainable nutrition platforms.

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Extra resources for Butchery & Sausage-Making For Dummies

Sample text

The butchers may have heard a scandalous story or two, shared thoughtful advice, or donated meat to their neighborhood barbeque. Like Sam on The Brady Bunch, they were part of daily life and traditions. Unfortunately, butchery as a profession has been in decline for a number of years. Until the early 20th century, people who didn’t slaughter and butcher their own animals relied on the expertise of the butchers in their communities. All that began to change in the 1920s, when combination grocery stores that sold both perishable and non-perishable items developed.

I still love butchery. As a chef, learning to butcher was just a part of the natural progression of my craft. I wanted to know more about the meat I was serving in my restaurant; I knew how to sear a steak or braise a short rib, but what I really wanted to know how was how to cut it. I have so much respect for butchers. When we opened Avedano’s in 2007, making the transition from chef to butcher was an eye-opener to say the least. I thought it would be a lot easier than it was. I had a lot to learn.

Whether you feel that sausage deserves its own poetry or not, sausage is treasured by cultures world-wide, adored by millions, and known by many names (saussison, wurst, bangers, franks, and wieners, to name just a few). Traditionally, sausage fillings, made up of the leavings (leftovers from the butchery process), were mixed with salt and other spices and stuffed into intestinal casings. Today, sausage may use leavings as well as actual minced cuts of meat. In fact, sausage has become so popular that many butchers set aside meat just for this purpose.

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Butchery & Sausage-Making For Dummies by Tia Harrison


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